References of "Gibon, Véronique"
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See detailCorrelation between composition and cold stability of palm liquid fractions.
Danthine, Sabine ULg; Lefebure, Emilie ULg; Dijkmans, Peggy et al

Poster (2014, May)

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See detailMonitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry
Danthine, Sabine ULg; DeClercq, Nathalie; Dewettinck, Koen et al

in Journal of Thermal Analysis and Calorimetry (2014)

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See detailEnzymatic remediation of crude palm oil
Gibon, Véronique; Kodali, Sitharam; Maes, Jeroen et al

Poster (2013)

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See detailCharacterization of olefins from enzymatically interesterified palm oil
Gibon, Véronique; Maes, Jeroen; Dijckmans, Peggy et al

Poster (2013)

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See detailEnzymatic Interesterificationof Palm oil and Fractions: A Calorimetric Study
Danthine, Sabine ULg; De Clercq, Nathalie; Lefebure, Emilie ULg et al

Poster (2011, September)

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See detailEnzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods.
De Clercq, Nathalie; Danthine, Sabine ULg; Nguyen, Mai et al

Poster (2011, September)

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See detailRegio-selective enzymatic interesterification combined with dry fractionation to produce cocoa butter equivalent.
Danthine, Sabine ULg; Vanden Bossche, sandrine ULg; Maes, Jeroen et al

in Récents Progrès en Génie des Procédés (2011), 101

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See detailENZYMATIC INTERESTERIFICATION OF PALM OIL AND FRACTIONS
Gibon, Véronique; Danthine, Sabine ULg; De Clercq, Nathalie et al

Conference (2009, May)

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See detailComparative analysis of triacylglycerol composition, melting properties and polymorphic behavior of palm oil and fractions
Danthine, Sabine ULg; Gibon, Veronique

in European Journal of Lipid Science and Technology [=EJLST] (2007), 109(4), 359-372

Palm oil is without doubt the most widely fractionated oil. Dry fractionation is based on differences in the melting points of triacylglycerols (TAG) which will crystallize selectively during the cooling ... [more ▼]

Palm oil is without doubt the most widely fractionated oil. Dry fractionation is based on differences in the melting points of triacylglycerols (TAG) which will crystallize selectively during the cooling process. Unfortunately, limitations due to intersolubility, closely linked to polymorphism, induce formation of co-crystals at each crystallization step. For this reason, only restricted TAG enrichments are observed. In this work, a series of samples (24) of palm oil, solid and liquid fractions (stearins, mid fractions, oleins and superoleins) have been selected and examined in terms of TAG composition (by HPLC), differential scanning calorimetry (DSC) melting profile and variable temperature powder X-ray diffraction pattern. Three major endotherms [low-melting, high-melting and very high-melting peaks (LMP, HMP and VHMP)] are detected in the DSC melting profiles (5 degrees C/min). The VHMP is only recorded for palm stearin which contains more SSS components. The HMP contribution is weak for palm olein and even not observed for palm super oleins. The LMP is usually made up of UUU, SUU and SUS components; SUS components are observed in both LMP and HMP; the HMP is also made up of some SSS, except for palm oleins and super oleins. Sub-alpha(2), sub-alpha(1), alpha, beta'(2), beta'(1), and beta polymorphic forms are recorded; the LMP components preferentially crystallize in sub-alpha(2), sub-alpha, and alpha forms; the HMP components generally crystallize in beta'(2) and beta'(1), with a tendency to exhibit beta crystals, depending on the SSS content. Components of the VHMP have an increased tendency to stabilize in the 0 form; in view of the results, we can assume that there is a clear relationship between TAG composition, melting properties and polymorphic behavior and of palm oil and fractions. [less ▲]

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See detailThermal and structural behavior of blends made of palm oil, anhydrous milk fat or their fractions.
Braipson, Sabine ULg; Gibon, Véronique; Deroanne, Claude

Conference (2007)

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See detailComparative analysis of melting properties, polymorphic behavior and triacylglycerol composition of palm oil and fractions
Braipson, Sabine ULg; Gibon, Véronique; Deroanne, Claude

Conference (2007)

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See detailPhysicochemical characteristics of ternary fat blends involving low-erucic rapeseed oil
Danthine, Sabine ULg; Gibon, Véronique; Deroanne, Claude ULg

in European Journal of Lipid Science and Technology [=EJLST] (2005), 107(9), 627-633

Some fat systems made of low-erucic (LERO) and hydrogenated low-erucic rapeseed oil (HLERO) blended with a third component are studied for their physical properties, especially for solid fat content by ... [more ▼]

Some fat systems made of low-erucic (LERO) and hydrogenated low-erucic rapeseed oil (HLERO) blended with a third component are studied for their physical properties, especially for solid fat content by pulsed nuclear magnetic resonance (pNMR) and melting profile by differential scanning calorimetry; a comparison is made with a commercial bakery shortening. The third component is made of hydrogenated palm oil (HPO), palm oil (PO), palm stearin (Pst), palm olein (Pol) or anhydrous milk fat (AMF). The goal is to increase the chain length diversity of the systems. Polymorphic stability is evaluated by powder X-ray diffraction. HPO is the best beta-prime-stabilizing agent, followed by PO and its fractions, then by AMF. However, only a small part of the ternary diagram made with HPO, the best beta-prime-stabilizing agent, displays a melting profile similar to the commercial bakery shortening. In contrast, the diagrams made of PO and of its fractions show greater composition zones suitable for use as bakery shortenings. In this series, Pol seems to be the best candidate. A restricted AMFHLERO-LERO beta-prime composition zone has also a solid fat content profile (by pNMR) similar to the commercial bakery shortening. [less ▲]

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See detailPhysicochemical Characteristics of some ternary Fat Blends
Danthine, Sabine ULg; gibon, véronique; norberg, B. et al

Poster (2004, November)

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See detailcomparison between co-crystallisation properties of POP and OPP : a tool to understand industrial processes
gibon, Véronique; tirtiaux, alain; Danthine, Sabine ULg et al

Poster (2004, November)

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